[𝗡𝗲𝘄 𝗿𝗲𝗰𝗶𝗽𝗲 𝗯𝗲𝗹𝗼𝘄!] This has been DELISH for lunches all week! ❤Double tap if you love Pad Thai too!!
😀I was so happy when this recipe won your vote ✔because this is def a recipe you will want to save and make for next week!
🌶This recipe comes together in under 30 minutes and is packed with flavor!
👀Look for a vegan Pad Thai sauce at the grocery, I like @yaisthai ! If you can't find one, mix some coconut aminos with Sriracha and maple syrup for a fast sauce! Enjoy the recipe and tag a friend who might like to make this too!
𝘔𝘢𝘬𝘦𝘴 6 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴
1-2 tablespoons water or olive oil
2 red bell peppers, diced
1 yellow onion, diced
1 can (14.5oz) baby corn, drained
1 teaspoon ground ginger
1 teaspoon garlic, minced
2 boxes Pad Thai rice noodles, cooked according to package directions
1 cup vegan Pad Thai sauce ( I like Yai’s Pad Thai Sauce)
2 packages (14 oz each) extra-from tofu, drained, pressed and cubed
6 tablespoons fresh cilantro, chopped
1 bunch green onions, thinly sliced
6 tablespoons peanuts, roughly chopped
Salt and pepper to taste
In a large high sided skillet, add water, red bell peppers, onion, baby corn, ginger and garlic. Cook and stir over medium heat until peppers just begin to soften. Add cooked rice noodles and Thai Sauce. Toss to combine. Evenly divide between meal prep containers.
Add cubed tofu to the now empty skillet and add a drizzle more of the Pad Thai sauce. Cook tofu, flipping once or twice until tofu is hot and just begins to show light brown around the edges. Evenly divide tofu between meal prep containers.Top each container with cilantro, green onion and peanuts. You can also add a drizzle of Sriracha if desired.